Soy-Free Bajji
Crispy, golden, and completely soy-free, this Soy-Free Bajji recipe is the perfect snack to satisfy your cravings for deep-fried indulgence without compromising on dietary preferences. Featuring a flavorful batter made with chickpea flour, rice flour, aromatic spices like turmeric and carom seeds, and a touch of heat from red chili powder, this recipe transforms simple vegetables like potatoes, onions, eggplant, and cauliflower into a crunchy delight. Perfect for tea-time or as an appetizer, these bajjis are fried to perfection and served piping hot alongside your favorite chutneys or dips. With no soy or artificial fillers, this recipe is a wholesome and allergen-friendly twist on the traditional South Indian favorite. Whether you're entertaining guests or treating yourself, these homemade bajjis are sure to become a go-to snack in your kitchen.
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Ingredients
- 200 grams Chickpea flour (besan)
- 50 grams Rice flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 0.5 teaspoons Carom seeds (ajwain)
- 1 teaspoons Salt
- 250 milliliters Water
- 2 medium Potatoes
- 1 large Onion
- 1 medium Eggplant
- 250 grams Cauliflower
- 500 milliliters Vegetable oil
Directions
Step 1
Begin by preparing the vegetables: peel the potatoes and slice them into thin rounds. Slice the onion into round rings. Cut the eggplant into round slices. Break the cauliflower into small florets.
Step 2
In a large mixing bowl, combine the chickpea flour, rice flour, baking soda, turmeric powder, red chili powder, carom seeds, and salt.
Step 3
Gradually add water to the dry mixture, whisking continuously to form a smooth and thick batter. Ensure there are no lumps.
Step 4
Heat vegetable oil in a deep frying pan over medium heat. Test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface quickly.
Step 5
Dip each vegetable slice individually into the prepared batter, ensuring they are well-coated.
Step 6
Carefully place the batter-coated vegetables into the hot oil. Fry in batches to avoid overcrowding the pan.
Step 7
Fry the bajjis until they are golden brown and crispy, turning them occasionally to achieve an even color.
Step 8
Use a slotted spoon to remove the fried bajjis from the oil and place them on a plate lined with paper towels to absorb excess oil.
Step 9
Serve the soy-free bajjis hot with your choice of chutney or sauce.
Nutrition Facts
| Serving size | (2298.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5405.9 |
| Total Fat 458.9g | 0% |
| Saturated Fat 65.5g | 0% |
| Polyunsaturated Fat 284.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4135.2mg | 0% |
| Total Carbohydrate 306.8g | 0% |
| Dietary Fiber 55.7g | 0% |
| Total Sugars 58.3g | |
| Protein 71.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 6183.9mg | 0% |
Source of Calories